4 lamb’s kidneys
1 tablespoon plain flour
¼ teaspoon cayenne pepper
4 rashers of streaky bacon, finely chopped
2 shallots, peeled and finely chopped
Knob of butter
4 large open chestnut mushrooms, roughly sliced
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
100ml crème fraîche
2 tablespoons chopped parsley
Hot buttered toast
If the kidneys are still covered in a veil-like membrane, puncture it with the point of a knife and peel it away. Slice the kidneys in half and, using a sharp knife or a pair of scissors, carefully cut away the white tubes and gristle from the middle. Don’t leave any or the kidneys will be tough.
Cut each prepared half-kidney into two or three pieces. Throw into a polythene bag (one without holes in the bottom) with the flour and cayenne, and shake until the kidneys are lightly coated.
Heat a splash of oil in a frying pan, add the bacon and shallots and soften for about 5 minutes. Throw in a good knob of butter, then add the kidneys and mushrooms. Cook the kidneys for 2 minutes on each side – when you turn them, give the mushrooms a good stir. Stir in the mustard and vinegar (watch your eyes, vinegar steam is vicious), bubble briefly, then add the crème fraîche and half the parsley. Cook for a minute or so more until the sauce is hot and bubbling. Adjust the seasoning and scatter with the remaining parsley. Pile on to the hot buttered toast, squeeze a bit of lemon juice over the top, then dive in.
bacon recipe courtesy of: Lucas Hollweg, The Times | The Sunday Times, 1 Virginia Street, London, E98 1XY, March 30, 2008